Fear of tofu

[Guest guest]

I am not one who is a tofu fan, yet.

> Perhaps that will change over time.

>

Hi there --

 

I just wanted to let you know I was a vegetarian for seven years before I

was willing to try tofu! Why - because I was terrified that it would be

" slippery " or " slimy " (I can't eat eggs for the same reason.) Then I

branched out a bit, and found that tofu is wonderful!

 

If you're a " texture eater " -- one who is easily disgusted by the textures

of food -- here's my advice. First, never buy the tofu that comes

unrefrigerated in the little boxes. This is a slippery as it comes -- it's

like jello. Buy the natural kind that comes refrigerated in a tub of water.

It comes in different textures -- buy Extra Firm for your first try.

 

Now, make sure you drain the tofu well to eliminate all the extra wetness.

I pour off the water, then slice the brick of tofu into about 8 slices

(widthwise) and lay them out on a clean cotton dishtowel for about a half

hour. Now you can cook it however you want. One easy method is just to lay

the slices on a baking sheet, brush both sides with tamari, and bake at 400

degrees for about 40 minutes, basting with tamari once or twice depending on

how salty you want it to be. Clean-up is extremely easy if you line the

baking sheet with parchment paper first.

 

If you leave it in longer, it will get crisp and hard at the edges. This

may or may not be a good thing, depending on your perspective. When it's

done, I either make sandwiches with it (let it cool first, use mustard,

lettuce, and sprouts) or slice each piece into smaller pieces and add to

veggies, rice, couscous, whatever. This is all-purpose tofu!

 

Good luck, be brave, and happy cooking.

 

Deborah

[Guest guest]

Hi Debra,

 

Thanks for the Tofu lesson! I definitely needed it and love

foods with good texture. Sounds like I must give tofu a try

- extra firm would be my way - and the sandwich sounds

delicious. Thank you again!

 

Roxanne the brave <g>